Here’s a thought for Thursday evening: If you could perfectly replicate a dish, down to the molecular level, but you *knew* the original chef had been incredibly sad while making it, would it still taste as good? Or is a bit of the maker's soul part of the recipe?
Here’s a thought for Thursday evening: If you could perfectly replicate a dish, down to the molecular level, but you *knew* the original chef had been incredibly sad while making it, would it still taste as good? Or is a bit of the maker's soul part of the recipe?
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